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Carob</title> <meta name="description" content="Search results for: Carob"> <meta name="keywords" content="Carob"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="Carob"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 11</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: Carob</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Concentration of D-Pinitol from Carob Kibble Using Submerged Fermentation by Saccharomyces cerevisiae </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thi%20Huong%20Vu">Thi Huong Vu</a>, <a href="https://publications.waset.org/abstracts/search?q=Vijay%20Jayasena"> Vijay Jayasena</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhongxiang%20Fang"> Zhongxiang Fang</a>, <a href="https://publications.waset.org/abstracts/search?q=Gary%20Dykes"> Gary Dykes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> D-pinitol (3-O-methyl ether of D-chiro-inosito) has been known to have health benefits for diabetic patients. Carob kibble has received attention due to the presence of high value D-pinitol and polyphenol antioxidants. D-pinitol was concentrated from carob kibble using submerged fermentation with Saccharomyces cerevisiae. Total carbohydrates and D-pinitol were determined by the phenol-sulphuric acid method and HPLC, respectively. The content of D-pinitol increased from approximately 43 to 70 mg/g dry weight after fermentation. The yeast consumed over 70% of total carbohydrates in carob kibble without any negative effect on D-pinitol content. A range of substrate medium pH’s from 5.0 – 7.0 had no significant effect on the removal of carbohydrates and D-pinitol. This method may provide a practical solution for production of D-pinitol from carob in a cost effective manner. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carob%20kibble" title="carob kibble">carob kibble</a>, <a href="https://publications.waset.org/abstracts/search?q=d-pinitol" title=" d-pinitol"> d-pinitol</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=submerged%20fermentation" title=" submerged fermentation"> submerged fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20carbohydrates" title=" total carbohydrates"> total carbohydrates</a> </p> <a href="https://publications.waset.org/abstracts/54361/concentration-of-d-pinitol-from-carob-kibble-using-submerged-fermentation-by-saccharomyces-cerevisiae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54361.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Extraction and Identification of Natural Antioxidants from Liquorices (Glycyrrhiza glabra) and Carob (Ceratonia siliqua) and Its Application in El-Mewled El-Nabawy Sweets (Sesames and Folia)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mervet%20A.%20El-sherif">Mervet A. El-sherif</a>, <a href="https://publications.waset.org/abstracts/search?q=Ginat%20M%20El-sherif"> Ginat M El-sherif</a>, <a href="https://publications.waset.org/abstracts/search?q=Kadry%20H%20Tolba"> Kadry H Tolba</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this study was to determine, identify and investigate the effects of natural antioxidants of licorice and carob. Besides, their effects as powder and antioxidant extracts addition on refined sunflower oil stability as natural antioxidants were evaluated. Total polyphenol contents as total phenols, total carotenoids and total tannins were 353.93mg/100g (gallic acid), 10.62mg/100g (carotenoids) and 83.33mg/100g (tannic acid), respectively in licorice, while in carob, it was 186.07, 18.66 and 106.67, respectively. Polyphenol compounds of the studied licorice and carob extracts were determined and identified by HPLC. The stability of refined sunflower oil (which determined by peroxide value and Rancimat) was increased with increasing the level of polyphenols extracts addition. Also, our study shows the effect of addition of these polyphenols extracts to El-mewled El-nabawy sweets fortified by full cream milk powder (sesames and folia). We found that, licorice and carob as powder and polyphenols extracts were delayed the rancidity of sesame and peanut significantly. That encourages using licorice and carob as powder and polyphenols extracts as a good natural antioxidants source instead of synthetic antioxidants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=licorice" title="licorice">licorice</a>, <a href="https://publications.waset.org/abstracts/search?q=carob" title=" carob"> carob</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20antioxidants" title=" natural antioxidants"> natural antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=applications" title=" applications"> applications</a> </p> <a href="https://publications.waset.org/abstracts/8512/extraction-and-identification-of-natural-antioxidants-from-liquorices-glycyrrhiza-glabra-and-carob-ceratonia-siliqua-and-its-application-in-el-mewled-el-nabawy-sweets-sesames-and-folia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8512.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">436</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> Consumer Preferences Concerning Food from Carob: A Survey in Crete, Greece</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Georgios%20A.%20Fragkiadakis">Georgios A. Fragkiadakis</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonia%20Psaroudaki"> Antonia Psaroudaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Theodora%20Mouratidou"> Theodora Mouratidou</a>, <a href="https://publications.waset.org/abstracts/search?q=Eirini%20Sfakianaki"> Eirini Sfakianaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Research: The nutritional benefits of eating carob are many and important for the human organism, as it is a food rich in carbohydrates and low in fat and contains multiple nutrients, making it a "superfood". Within the framework of the project "Actions for the optimal utilization of the potential of carob in the Region of Crete" which is financed-supervised by the Region of Crete, a second-grade local self-government authority, with the collaboration of the University of Crete and of the Hellenic Mediterranean University, an online survey was carried out with the aim of evaluating dietary habits and views related to the consumption of carob and its products in a sample of local residents. Results and Conclusions: Of the 351 participants, 259 (73.8%) stated that they consume carob products, and 26.2% stated that they do not. Difficult access and limited availability of carob-food products (33.7%), high price (20.7%), and difficulties of use and preparation (15.2%) were cited as the main reasons for non-consumption. Other reasons, to a lesser extent, concern the taste, especially the sweet aftertaste of some products. Concerning the behavior and eating habits related to the consumption of carob products (n=259), 57.9% of the sample report that they buy carob products "sometimes"; 21.2% report "often"; 19.7% report "rarely", and a very small percentage of 1.2% report "constantly". With reference to the reasons for choosing carob products, the participants mention the main reason for their high nutritional value (51.7%), followed by 32.4% of nutritional claims and health claims, and the organoleptic characteristics (10.8%). Other positive factors are the final price of the product, the ease of use, and the respect for the local environment and producers. Some bakery products show the highest percentage of consumption among carob-food consumers, mainly in the form of rusks (86.1%) and breadsticks (70.3%). They are followed, in descending order, by bread (63.3%), toast (52.1%), and flour (50.6%). More specifically: 40.5% consume carob rusks less than once a month; 22% consume less than once a week; up to twice a week 12.4%; 6.6%, consume rusks 3 to 4 times a week, and daily 3.9%. It is worth mentioning that a high percentage of consumers of carob products recommend the consumption to their family and friends. Only a small percentage, in the range of 5%, does not recommend the consumption of carob products in their close family/social circle. The main motivating factors for the consumption of carob products are the expected effects they may have on health (74.1%) and the organoleptic characteristics with a percentage of 21.6%. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food" title="food">food</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer" title=" consumer"> consumer</a>, <a href="https://publications.waset.org/abstracts/search?q=preferences" title=" preferences"> preferences</a>, <a href="https://publications.waset.org/abstracts/search?q=carob" title=" carob"> carob</a>, <a href="https://publications.waset.org/abstracts/search?q=Crete" title=" Crete"> Crete</a>, <a href="https://publications.waset.org/abstracts/search?q=Greece" title=" Greece"> Greece</a> </p> <a href="https://publications.waset.org/abstracts/165346/consumer-preferences-concerning-food-from-carob-a-survey-in-crete-greece" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165346.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Evaluation of the Capabilities of Saccharomyces cerevisiae and Lactobacillus plantarum in Improvement of Total Phenolic Content and Antioxidant Activity in Carob Kibble</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thi%20Huong%20Vu">Thi Huong Vu</a>, <a href="https://publications.waset.org/abstracts/search?q=Vijay%20Jayasena"> Vijay Jayasena</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhongxiang%20Fang"> Zhongxiang Fang</a>, <a href="https://publications.waset.org/abstracts/search?q=Gary%20Dykes"> Gary Dykes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Carob kibble has recently received attention due to the presence of high level of polyphenol antioxidants. The capacity of microorganisms to improve antioxidant activities and total phenolics in carob kibble was investigated in the study. Two types of microorganisms including lactic acid bacteria Lactobacillus plantarum (L. plantarum) and yeast Saccharomyces cerevisiae (S. cerevisiae) were used in single and in their combination as starters. The total phenolic content was determined by the Folin–Ciocalteu method. Antioxidant activities were assessed scavenging capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The study found that S. cerevisiae alone considerably improved 55% total phenolics content at 15 h, while L. plantarum caused in a loss of 20% through the process. Antioxidant capacity of the yeast-fermented samples significantly increased by 43 % and 10 % in ABTS and DPPH assays, respectively. However, reduction of 13 % and 32 % inhibition were recorded in the carob treated with L. plantarum. In the combination of S. cerevisiae and L. plantarum (1:1), both total phenolic content and antioxidant activity of carob kibble were a similar trend as these of S. cerevisiae single, but a lower improvement. The antioxidant power of the extracts was linearly correlated to their total phenolic contents (R=0.75). The results suggested that S. cerevisiae alone was the better for enhancement of both total phenolic content and antioxidant activity in carob kibble using submerged fermentation. The efficiency of fermentation reached the highest at 15h. Thus submerged fermentation with S. cerevisiae offers a tool with simple and cost effective to further increase the bioactive potential of carob kibble, which is in use for food, cosmetic and pharmaceutical industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=carob%20kibble" title=" carob kibble"> carob kibble</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20plantarum" title=" lactobacillus plantarum"> lactobacillus plantarum</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics"> total phenolics</a> </p> <a href="https://publications.waset.org/abstracts/54352/evaluation-of-the-capabilities-of-saccharomyces-cerevisiae-and-lactobacillus-plantarum-in-improvement-of-total-phenolic-content-and-antioxidant-activity-in-carob-kibble" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54352.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">290</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> Effect of Initial pH and Fermentation Duration on Total Phenolic Content and Antioxidant Activity of Carob Kibble Fermented with Saccharomyces cerevisiae</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thi%20Huong%20Vu">Thi Huong Vu</a>, <a href="https://publications.waset.org/abstracts/search?q=Haelee%20Fenton"> Haelee Fenton</a>, <a href="https://publications.waset.org/abstracts/search?q=Thi%20Huong%20Tra%20Nguyen"> Thi Huong Tra Nguyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Gary%20Dykes"> Gary Dykes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the present study, a submerged fermentation of carob kibble with Saccharomyces cerevisiae (S. cerevisiae) was performed. The total phenolic content and antioxidant activity in fermented carob kibble were determined by Folin–Ciocalteu method and scavenging capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The study showed that S. cerevisiae improved total phenolic content by 45 % and 50 % in acetone and water extracts respectively. Similarly, the antioxidant capacity of water extracts increased by 25 % and 41%, while acetone extracts indicated by 70% and 80% in DPPH and ABTS respectively. It is also found that initial pH 7.0 was more effective in improvement of total phenolic content and antioxidant activity. The efficiency of treatment was recorded at 15 h. This report suggested that submerged fermentation with S. cerevisiae is a potential and cost effective manner to further increase bioactive compounds in carob kibble, which are in use for food, cosmetic and pharmaceutical industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=carob%20kibble" title=" carob kibble"> carob kibble</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=submerged%20fermentation" title=" submerged fermentation"> submerged fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics"> total phenolics</a> </p> <a href="https://publications.waset.org/abstracts/54669/effect-of-initial-ph-and-fermentation-duration-on-total-phenolic-content-and-antioxidant-activity-of-carob-kibble-fermented-with-saccharomyces-cerevisiae" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54669.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">306</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> SWOT Analysis on the Prospects of Carob Use in Human Nutrition: Crete, Greece</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Georgios%20A.%20Fragkiadakis">Georgios A. Fragkiadakis</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonia%20Psaroudaki"> Antonia Psaroudaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Theodora%20Mouratidou"> Theodora Mouratidou</a>, <a href="https://publications.waset.org/abstracts/search?q=Eirini%20Sfakianaki"> Eirini Sfakianaki</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Research: Within the project "Actions for the optimal utilization of the potential of carob in the Region of Crete" which is financed-supervised by the Region, with collaboration of Crete University and Hellenic Mediterranean University, a SWOT (strengths, weaknesses, opportunities, threats) survey was carried out, to evaluate the prospects of carob in human nutrition, in Crete. Results and conclusions: 1). Strengths: There exists a local production of carob for human consumption, based on international reports, and local-product reports. The data on products in the market (over 100 brands of carob food), indicates a sufficiency of carob materials offered in Crete. The variety of carob food products retailed in Crete indicates a strong demand-production-consumption trend. There is a stable number (core) of businesses that invest significantly (Creta carob, Cretan mills, etc.). The great majority of the relevant food stores (bakery, confectionary etc.) do offer carob products. The presence of carob products produced in Crete is strong on the internet (over 20 main professionally designed websites). The promotion of the carob food-products is based on their variety and on a few historical elements connected with the Cretan diet. 2). Weaknesses: The international prices for carob seed affect the sector; the seed had an international price of €20 per kg in 2021-22 and fell to €8 in 2022, causing losses to carob traders. The local producers do not sort the carobs they deliver for processing, causing 30-40% losses of the product in the industry. The occasional high price triggers the collection of degraded raw material; large losses may emerge due to the action of insects. There are many carob trees whose fruits are not collected, e.g. in Apokoronas, Chania. The nutritional and commercial value of the wild carob fruits is very low. Carob trees-production is recorded by Greek statistical services as "other cultures" in combination with prickly pear i.e., creating difficulties in retrieving data. The percentage of carob used for human nutrition, in contrast to animal feeding, is not known. The exact imports of carob are not closely monitored. We have no data on the recycling of carob by-products in Crete. 3). Opportunities: The development of a culture of respect for carob trade may improve professional relations in the sector. Monitoring carob market and connecting production with retailing-industry needs may allow better market-stability. Raw material evaluation procedures may be implemented to maintain carob value-chain. The state agricultural services may be further involved in carob-health protection. The education of farmers on carob cultivation/management, can improve the quality of the product. The selection of local productive varieties, may improve the sustainability of the culture. Connecting the consumption of carob with health-food products, may create added value in the sector. The presence and extent of wild carob threes in Crete, represents, potentially, a target for grafting. 4). Threats: The annual fluctuation of carob yield challenges the programming of local food industry activities. Carob is a forest species also - there is danger of wrong classification of crops as forest areas, where land ownership is not clear. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=human%20nutrition" title="human nutrition">human nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=carob%20food" title=" carob food"> carob food</a>, <a href="https://publications.waset.org/abstracts/search?q=SWOT%20analysis" title=" SWOT analysis"> SWOT analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=crete" title=" crete"> crete</a>, <a href="https://publications.waset.org/abstracts/search?q=greece" title=" greece"> greece</a> </p> <a href="https://publications.waset.org/abstracts/165377/swot-analysis-on-the-prospects-of-carob-use-in-human-nutrition-crete-greece" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165377.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">92</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> In vitro Inhibitory Action of an Aqueous Extract of Carob on the Release of Myeloperoxidase by Human Neutrophils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kais%20Rtibi">Kais Rtibi</a>, <a href="https://publications.waset.org/abstracts/search?q=Slimen%20Selmi"> Slimen Selmi</a>, <a href="https://publications.waset.org/abstracts/search?q=Jamel%20El-Benna"> Jamel El-Benna</a>, <a href="https://publications.waset.org/abstracts/search?q=Lamjed%20Marzouki"> Lamjed Marzouki</a>, <a href="https://publications.waset.org/abstracts/search?q=Hichem%20Sebai"> Hichem Sebai </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Myeloperoxidase (MPO) is a hemic enzyme found in high concentrations in the primary neutrophils granules. In addition to its peroxidase activity, it has a chlorination activity, using hydrogen peroxide and chloride ions to form hypochlorous acid, a strong oxidant, capable of chlorinating molecules. Bioactive compounds contained in medicinal plants could limit the action of this enzyme to reduce the reactive oxygen species production and its chlorination activity. The purpose of this study is to evaluate the effect of the carob aqueous extract (CAE) on the release of MPO by human neutrophils in vitro and its activity following stimulation of these cells by PMA. Methods: Neutrophils were isolated by simple sedimentation using the Dextran/Ficoll method. After stimulation with phorbol 12-myristate 13-acetate (PMA), neutrophils release the MPO by degranulation. The effect of CAE on the release of MPO was analyzed by the Western blot technique, while, its activity was determined by biochemical method using the method of 3,3', 5,5'- Tetramethylbenzidine (TMB) and hydrogen peroxide. The data were expressed as mean ± SEM. Results: The carob aqueous extract causes a decrease in MPO quantity and activity in a concentration-dependent manner which leads to a reduction of the production of the ROS (reactive oxygen species) and the protection of the molecules against oxidation and chlorination mechanisms. Conclusion: Thanks to its richness in bioactive compounds, the aqueous extract of carob could limit the development of damages related to the uncontrolled activity of MPO. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carob" title="carob">carob</a>, <a href="https://publications.waset.org/abstracts/search?q=MPO" title=" MPO"> MPO</a>, <a href="https://publications.waset.org/abstracts/search?q=myeloperoxidase" title=" myeloperoxidase"> myeloperoxidase</a>, <a href="https://publications.waset.org/abstracts/search?q=neutrophils" title=" neutrophils"> neutrophils</a>, <a href="https://publications.waset.org/abstracts/search?q=PMA" title=" PMA"> PMA</a>, <a href="https://publications.waset.org/abstracts/search?q=phorbol%2012-myristate%2013-acetate" title=" phorbol 12-myristate 13-acetate"> phorbol 12-myristate 13-acetate</a> </p> <a href="https://publications.waset.org/abstracts/96290/in-vitro-inhibitory-action-of-an-aqueous-extract-of-carob-on-the-release-of-myeloperoxidase-by-human-neutrophils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/96290.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">157</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Effect of Acid-Basic Treatments of Lingocellulosic Material Forest Wastes Wild Carob on Ethyl Violet Dye Adsorption</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdallah%20Bouguettoucha">Abdallah Bouguettoucha</a>, <a href="https://publications.waset.org/abstracts/search?q=Derradji%20Chebli"> Derradji Chebli</a>, <a href="https://publications.waset.org/abstracts/search?q=Tariq%20Yahyaoui"> Tariq Yahyaoui</a>, <a href="https://publications.waset.org/abstracts/search?q=Hichem%20Attout"> Hichem Attout</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of acid -basic treatment of lingocellulosic material (forest wastes wild carob) on Ethyl violet adsorption was investigated. It was found that surface chemistry plays an important role in Ethyl violet (EV) adsorption. HCl treatment produces more active acidic surface groups such as carboxylic and lactone, resulting in an increase in the adsorption of EV dye. The adsorption efficiency was higher for treated of lingocellulosic material with HCl than for treated with KOH. Maximum biosorption capacity was 170 and 130 mg/g, for treated of lingocellulosic material with HCl than for treated with KOH at pH 6 respectively. It was also found that the time to reach equilibrium takes less than 25 min for both treated materials. The adsorption of basic dye (i.e., ethyl violet or basic violet 4) was carried out by varying some process parameters, such as initial concentration, pH and temperature. The adsorption process can be well described by means of a pseudo-second-order reaction model showing that boundary layer resistance was not the rate-limiting step, as confirmed by intraparticle diffusion since the linear plot of Qt versus t^0.5 did not pass through the origin. In addition, experimental data were accurately expressed by the Sips equation if compared with the Langmuir and Freundlich isotherms. The values of ΔG° and ΔH° confirmed that the adsorption of EV on acid-basic treated forest wast wild carob was spontaneous and endothermic in nature. The positive values of ΔS° suggested an irregular increase of the randomness at the treated lingocellulosic material -solution interface during the adsorption process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adsorption" title="adsorption">adsorption</a>, <a href="https://publications.waset.org/abstracts/search?q=isotherm%20models" title=" isotherm models"> isotherm models</a>, <a href="https://publications.waset.org/abstracts/search?q=thermodynamic%20parameters" title=" thermodynamic parameters"> thermodynamic parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=wild%20carob" title=" wild carob"> wild carob</a> </p> <a href="https://publications.waset.org/abstracts/43718/effect-of-acid-basic-treatments-of-lingocellulosic-material-forest-wastes-wild-carob-on-ethyl-violet-dye-adsorption" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Valorization of Natural Vegetable Substances from Tunisia: Purification of Two Food Additives, Anthocyanins and Locust Bean Gum</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Bouzouita">N. Bouzouita</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Snoussi"> A. Snoussi </a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Ben%20Haj%20Koubaier"> H. Ben Haj Koubaier</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Essaidi"> I. Essaidi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20M.%20Chaabouni"> M. M. Chaabouni</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Zgoulli"> S. Zgoulli</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Thonart"> P. Thonart</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Color is one of the most important quality attributes for the food industry. Grape marc, a complex lignocellulosic material is one of the most abundant and worth less byproduct, generated after the pressing process. The development of the process of purification by micro filtration, ultra filtration, nano filtration and drying by atomization of the anthocyanins of Tunisian origin is the aim of this work. Locust bean gum is the ground endosperm of the seeds of carob fruit; owing to its remarkable water-binding properties, it is widely used to improve the texture of food and largely employed in food industry. The purification of LGB causes drastically reduced ash and proteins contents but important increase for galactomannan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carob" title="Carob">Carob</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additives" title=" food additives"> food additives</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20pomace" title=" grape pomace"> grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=locust%20bean%20gum" title=" locust bean gum"> locust bean gum</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20colorant" title=" natural colorant"> natural colorant</a>, <a href="https://publications.waset.org/abstracts/search?q=nano%20filtration" title=" nano filtration"> nano filtration</a>, <a href="https://publications.waset.org/abstracts/search?q=thickener" title=" thickener"> thickener</a>, <a href="https://publications.waset.org/abstracts/search?q=ultra%20filtration" title=" ultra filtration"> ultra filtration</a> </p> <a href="https://publications.waset.org/abstracts/19110/valorization-of-natural-vegetable-substances-from-tunisia-purification-of-two-food-additives-anthocyanins-and-locust-bean-gum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19110.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Chemical Composition and Antibacterial Activity of Ceratonia siliqua L. Growing in Boumerdes, Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Meziou-Chebouti">N. Meziou-Chebouti</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Merabet"> A. Merabet</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Chebouti%20N.%20Behidj"> Y. Chebouti N. Behidj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This work is a contribution to the knowledge of physicochemical characteristics of mature carob followed by evaluation of the activity, antimicrobial phenolics leaves and green pods of Ceratonia siliqua L. physicochemical study shows that mature carob it has a considerable content of sugar (50.90%), but poor in proteins (7%), fat (8%) and also has a high mineral content. The results obtained from phenolic extracts of leaves and green pods of Ceratonia siliqua L. show a wealth leaf phenolic extract especially flavonoids (0,545 mg EqQ/g) relative to the extract of green pods (0,226 mgEqQ/g). Polyphenols leaves have a slightly inhibitory effect on the growth of strains: Staphylococcus aureus, Escherichia coli, Klebsiella pneumoiae, Streptococcus sp and Sanmonella enteritidis, a strong inhibitory effect on the growth of Pseudomonas strain aerogenosa. Moreover, polyphenols pod have a slightly inhibitory effect on the growth of Streptococcus sp strains, Pseudomonas and aerogenosa Sanmonella enteritidis, a slightly inhibitory effect on the growth of Klebsiella pneumoniae strains, E. coli and Staphylococcus aureus. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title="antimicrobial activity">antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=bacteria" title=" bacteria"> bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=clove" title=" clove"> clove</a>, <a href="https://publications.waset.org/abstracts/search?q=Ceratonia%20siliqua" title=" Ceratonia siliqua"> Ceratonia siliqua</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/16809/chemical-composition-and-antibacterial-activity-of-ceratonia-siliqua-l-growing-in-boumerdes-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16809.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">354</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Date Palm Insects and Mite Pests at Biskra Oasis, South Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Tarai">N. Tarai</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Seighi"> S. Seighi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Doumandji"> S. Doumandji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The date palm trees Phoenix dactylifera L. are subject to infestation with a variety of insect pests and mite associated, the Carob moth Ectomyelois ceatoniae (Zeller)(Lepidoptera, Pyralidae) is a key pest. Survey of the insect and mite pests associated with date palm trees in the seven stations at Biskra Oasis, throughout two successive years, from October 2011 until September 2012 revealed twelve insect pests belonging to ten families and six orders in addition to one mite belonging to one family from order Acari. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=date%20palm" title="date palm">date palm</a>, <a href="https://publications.waset.org/abstracts/search?q=insect" title=" insect"> insect</a>, <a href="https://publications.waset.org/abstracts/search?q=pests" title=" pests"> pests</a>, <a href="https://publications.waset.org/abstracts/search?q=infestation" title=" infestation"> infestation</a>, <a href="https://publications.waset.org/abstracts/search?q=mit" title=" mit"> mit</a>, <a href="https://publications.waset.org/abstracts/search?q=Biskra" title=" Biskra"> Biskra</a>, <a href="https://publications.waset.org/abstracts/search?q=Oasis" title=" Oasis "> Oasis </a> </p> <a href="https://publications.waset.org/abstracts/3003/date-palm-insects-and-mite-pests-at-biskra-oasis-south-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3003.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">455</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" 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